Half brownie, half chocolate chip cookie, in bite size cupcake form. Holy mash up, Batman! Baking these in the muffin tins solves the problem of the mismatch in texture between brownie dough and cookie dough, and gives you an awesome amount of crispy edge bits and chewy center bits in every bite. I mean, who even needs Banana Pancakes when these thing exist?

1 recipe of your favorite box brownies, made with 1 less egg than the recipe calls for. I'm a huge fan of Ghiradelli Ultimate Fudge, but any good brand will do.

Flaky sea salt, for sprinkling, optional

Instructions

Preheat oven to 350. Spray 5 trays of mini muffin cups with baking spray and set aside. The recipe makes between 4 and 5 dozen.

Using two separate teaspoons, take a bit of dough from each mixing bowl and shape your brookies. They should be about 1/2 an inch thick and the same size as the mini muffin tin openings. Press gently into the prepared muffin tins.

Sprinkle with a few flakes of sea salt, if you like. (I like)

Bake for 13-15 minutes, until edges are crispy and middles are just set. Remove from the oven and cool for a bit in the pan, then pop out and cool the rest of the way on cooling racks. The brookies may sink a bit in the middle as they cool, which is totally fine and actually super tasty.

These will keep well in a sealed container for several days. They also ship and freeze nicely.

On my Nightstand

I took a leap of faith and selected this one for when I next host my book club. A ribald take on race, time travel, and the south, it's hilarious right now, but I've just started. It too, just lost in the first round, to The Goldfinch, a book our group found had some incredible characters and stories, but was deeply in need of editing. I'll let you know if I agree with the verdict soon.